Fresh spinach pasta, two-hour ragù, and béchamel — not ricotta. The authentic Lasagne alla Bolognese recipe from Emilia-Romagna by GialloZafferano.
Lasagne alla Bolognese
- 0 min
Every Italian region has its own way of layering, stuffing and baking pasta. Bologna has lasagne with ragù and béchamel, Sicily its anelletti and pasta ‘ncasciata, the Marche the rich vincisgrassi. Here are the classics, plus cannelloni and stuffed shells, perfect for feeding a crowd.
